Mini Tofu Chiffon Cake

Ready in : 45 mins

Need a dairy free and lacto ovo vegetarian dessert? Mini Tofu Chiffon Cake could be an excellent recipe to try. For 22 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 6g of fat, and a total of 117 calories. This recipe serves 14. This recipe from Foodista has 1 fans. Head to the store and pick up caster sugar, c superfine flour, corn/canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 13%, this dish is rather bad. Similar recipes include Hot Cocoa Chiffon Cake {The Cake Slice Bakers}, Hot Cocoa Chiffon Cake {The Cake Slice Bakers}, and Chiffon Cake.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

Ingredients

egg yolks

4

caster sugar

20 g

corn/canola oil

55 g

b silken tofu

110 g

soymilk

55 g

c superfine flour

100 g

sesame seeds

0.5 tbsp

d egg whites

4

caster sugar

80 g

Cooking in Steps

1
Cream (A) till pale, thick and creamy.

cream
2
Add in (B), mix well.
3
Fold in (C) and mix till no lumps, add 1/2 tbsp black sesame into it and mix well, set aside.

sesame seeds
4
Beat egg whites till frothy, gradually add in the sugar in batches, mix well. Continue beating till egg whites are stiff but not dry. (When the whisk is removed and inverted, the egg white residue does not fall off).

egg whites

sugar

whisk
5
Fold egg whites into the egg yolk mixture with a handwhisk till well combined.

egg whites

egg yolk
6
Spoon batter into cupcake liners up to 3/4 full evenly and bake @ 180C for 15 mins then lower temperature to 160C for another 20 mins or skewer comes out clean.

cupcakes

muffin liners

oven

skewers
7
Invert cake immediately on a wire rack to cool completely before unmoulding.

wire rack